A classic American comfort food dish made with tender chicken, fluffy dumplings, and a rich, savory broth.
Ingredients
Scale:
2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
4 cups chicken broth, preferably homemade or low-sodium
2 medium onions, chopped
3 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening or butter, melted
3/4 cup warm water
Instructions
In a large pot or Dutch oven, sauté the chopped onions, garlic, carrots, and celery in a little bit of oil until they are tender and fragrant.
Add the chicken to the pot and cook until it is browned on all sides and cooked through.
Pour in the chicken broth, thyme, basil, salt, and pepper, and bring the mixture to a boil.
Reduce the heat to a simmer and let the chicken and vegetables cook for 10-15 minutes, or until the chicken is tender and the vegetables are cooked through.
While the chicken is cooking, prepare the dumplings by whisking together the flour, baking powder, and salt in a large bowl.
Add the melted shortening or butter and warm water to the bowl, and stir the mixture until it forms a sticky dough.
Turn the dough out onto a floured surface and knead it for 2-3 minutes, until it is smooth and elastic.
Divide the dough into 8-10 equal pieces, and roll each piece into a ball.
When the chicken and vegetables are cooked, add the dumplings to the pot and cook for an additional 10-15 minutes, or until the dumplings are cooked through and fluffy.
Serve the chicken and dumplings hot, garnished with chopped fresh herbs and a side of crusty bread or crackers.
